Pineapple Layer Cake

Pineapple Layer Cake might be a good recipe to expand your side dish recipe box. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 279 calories, 5g of protein, and 12g of fat each. A few people made this recipe, and 80 would say it hit the spot. This recipe from Taste of Home requires baking powder, egg, butter, and cake flour. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes are Pineapple-Coconut Layer Cake, Toll House Cake (Layer Cake or Bundt Cake- You Pick), and Cake Mix Conundrums and Key Lime Layer Cake.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon butter

1-1/4 cups buttermilk

2-1/2 cups cake flour

1 can (8 ounces) crushed pineapple

3 tablespoons cornstarch

1/4 teaspoon cream of tartar

1 egg

2 egg whites

3 egg yolks

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 cup shortening

1-1/2 cups sugar

1 teaspoon vanilla extract

1/3 cup water

Equipment:

bowl

baking pan

toothpicks

sauce pan

frying pan

hand mixer

Cooking instruction summary:

Directions In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Yield: 12 servings. Originally published as Pineapple Layer Cake in Country WomanMarch/April 1999, p41 Nutritional Facts 1 serving (1 piece) equals 476 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 418 mg sodium, 90 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, cream shortening and sugar until light and fluffy.

2. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla.

3. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

4. Pour into two greased and floured 9-in. round baking pans.

5. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

6. In a large saucepan, combine the sugar, cornstarch and salt.

7. Drain pineapple, reserving juice.

8. Add pineapple to pan.

9. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes.

10. Remove from the heat.

11. Add butter and lemon juice. Cool completely.

12. For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.

13. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.

14. Set aside a third of the filling.

15. Spread remaining filling between cake layers.

16. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.


Nutrition Information:

Quickview
278k Calories
4g Protein
12g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
278k
14%

Fat
12g
19%

  Saturated Fat
3g
23%

Carbohydrates
37g
13%

  Sugar
20g
23%

Cholesterol
67mg
22%

Sodium
189mg
8%

Get Enough Of These
Protein
4g
10%

Selenium
13µg
20%

Manganese
0.17mg
9%

Phosphorus
76mg
8%

Vitamin B2
0.12mg
7%

Vitamin E
0.81mg
5%

Vitamin K
4µg
5%

Calcium
45mg
5%

Folate
17µg
4%

Vitamin B5
0.43mg
4%

Vitamin D
0.59µg
4%

Vitamin B1
0.06mg
4%

Copper
0.07mg
4%

Vitamin B12
0.22µg
4%

Potassium
118mg
3%

Vitamin A
156IU
3%

Fiber
0.77g
3%

Magnesium
11mg
3%

Zinc
0.43mg
3%

Iron
0.48mg
3%

Vitamin B6
0.05mg
3%

Vitamin C
1mg
2%

Vitamin B3
0.29mg
1%

covered percent of daily need
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